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Preparing method of instant rice noodle

A rice noodle and brewing technology, which is applied in the field of preparation of brewed instant rice noodles, can solve the problems of lack of nutrition, poor taste, low nutrient loss rate and the like, and achieves the effects of increasing the level of nutrition, excellent taste and low nutrient loss rate.

Inactive Publication Date: 2019-08-23
桂林辣小幺食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a preparation method for brewing instant rice noodles, which has the advantages of good taste and low nutrient loss rate, and solves the problem that the instant rice noodles currently on the market have poor taste and no nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method for brewing instant rice noodles, comprising the following steps:

[0026] S1. Making rice noodles: Soak the selected early rice in water for 10 hours, wash the soaked rice, and then grind it into powder through a mill. 10%, the dough is extruded into rice vermicelli through a wire extruder, and the diameter of rice vermicelli is 1.4 mm, and then thinned and loosened by a loose wire thinning machine, and the rice vermicelli is cut to a fixed length by a cutting machine, and the cut rice vermicelli is automatically hung The rod machine hangs the rod, and the hanging rod with the rice noodles is manually taken into the cooling room, and placed for 4 hours. The temperature and humidity in the cooling room are kept at 80% HR, and the cooled rice noodles are washed with clear water and then loosely dried;

[0027] S2. Cooking of rice noodles: Put the dried rice noodles into boiling water, boil them, turn off the fire and soak for 30 minutes, then cool th...

Embodiment 2

[0035] A preparation method for brewing instant rice noodles, comprising the following steps:

[0036] S1. Making rice noodles: Soak the selected early rice in water for 11 hours, wash the soaked rice, and then grind it into powder through a mill. 20%, the dough is extruded into rice vermicelli through a wire extruder, and the diameter of rice vermicelli is 1.4 mm, and then thinned and loosened by a loose wire thinning machine, and the rice vermicelli is cut to a fixed length by a cutting machine, and the cut rice vermicelli is automatically hung The rod machine hangs the rod, and the hanging rod with the rice noodles is manually taken into the cooling room, and placed for 4.5 hours. The temperature and humidity in the cooling room are kept at 90% HR, and the cooled rice noodles are washed with clean water and then dried loosely;

[0037] S2. Cooking of rice noodles: put the dried rice noodles into boiling water, boil them, turn off the heat and soak for 30 minutes, then cool ...

Embodiment 3

[0045] A preparation method for brewing instant rice noodles, comprising the following steps:

[0046] S1. Making rice noodles: Soak the selected early rice in water for 12 hours, wash the soaked rice, and then grind it into powder through a mill. 30%, the dough is extruded into rice vermicelli through a wire extruder, and the diameter of rice vermicelli is 1.4 mm, and then thinned and loosened by a loose wire thinning machine, and the rice vermicelli is cut to a fixed length by a cutting machine, and the cut rice vermicelli is automatically hung The rod machine hangs the rod, and the hanging rod with the rice noodles is manually taken into the cooling room, and placed for 5 hours. The temperature and humidity in the cooling room are kept at 95% HR, and the cooled rice noodles are washed with clear water and then loosely dried;

[0047] S2. Cooking of rice noodles: Put the dried rice noodles into boiling water, boil them, turn off the fire and soak them for 30 minutes, then co...

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Abstract

The invention discloses a preparing method of an instant rice noodle, and relates to the technical field of food processing. The method includes the following steps of preparing a rice noodle, cookingthe rice noodle, preparing a solid soup block, preparing red pepper oil, preparing pot-stewed meat, preparing braised steaky pork, preparing steamed stuffed bun with vegetarian dishes, and conductingdamp-proof packing. By adding the solid soup block, red pepper oil, pot-stewed meat, braised steaky pork and vegetarian dishes, the nutrient degree is greatly increased, and the taste is improved; the rice noodle, solid soup block, red pepper oil, pot-stewed meat, braised steaky pork and vegetarian dishes reach the instant effect through the freeze-drying process, the rice noodle restores the taste after being brewed, and the nutrient loss rate of the food materials is greatly reduced; no preservatives or other harmful additives are added to the auxiliary materials, the most real taste of thefood materials is restored through a modern process, taste is ensured, meanwhile the safety of food is greatly improved, the rice noodle prepared according to the method is healthy, nutritional and extremely good in taste and has broad market popularization value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of brewed instant rice noodles. Background technique [0002] Rice noodles, a special snack of the Han nationality, is a very popular delicacy in southern China. Rice noodles are strip-shaped and silky rice products made of rice as raw material, soaked, steamed and pressed, rather than rice as the raw material in the sense of the word. The powdery material made by grinding, the texture of rice noodles is flexible and full of elasticity, boiled in water will not make the soup, and it will not be broken when dry-fried. There are many varieties of rice noodles, which can be divided into row rice noodles, square rice noodles, corrugated rice noodles, silver silk rice noodles, wet rice noodles and dry rice noodles. [0003] At present, with the continuous acceleration of the pace of life, more and more ready-to-eat foods have entered people's lives, and i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L23/10A23L27/10A23L13/70A23L19/00
CPCA23L7/10A23L23/10A23L27/10A23L13/72A23L19/03A23V2002/00A23V2300/20A23V2300/10
Inventor 李银芳
Owner 桂林辣小幺食品有限公司
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